Silano, VittorioBolognesi, ClaudiaCastle, LaurenceCravedi, Jean-PierreEngel, Karl-HeinzFowler, PaulFranz, RolandGrob, KonradGürtler, RainerHusøy, TrineKärenlampi, SirpaMilana, Maria RosariaPenninks, AndréTavares Poças, Maria de FátimaSmith, AndrewTlustos, ChristinaWölfle, DetlefZorn, HolgerZugravu, Corina-AureliaBeckman Sundh, UllaBrimer, LeonMosesso, PasqualeMulder, GerardAnastassiadou, MariaArcella, DavideCarfí, MariaValtueña Martinez, SilviaMennes, WimEFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)2017-05-252017-05-252017-04-25Silano, V, Bolognesi, C, Castle, L, Cravedi, J-P, Engel, K-H, Fowler, P, Franz, R, Grob, K, Gürtler, R, Husøy, T, Kärenlampi, S, Milana, M R, Penninks, A, Tavares Poças, M D F, Smith, A, Tlustos, C, Wölfle, D, Zorn, H, Zugravu, C-A, Beckman Sundh, U, Brimer, L, Mosesso, P, Mulder, G, Anastassiadou, M, Arcella, D, Carfí, M, Valtueña Martinez, S, Mennes, W & EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) 2017, 'Scientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority list' EFSA Journal, vol. 15, no. 4, pp. e04729. https://doi.org/10.2903/j.efsa.2017.47291831-4732RIS: urn:31DB7FFDE369DF1613851D4D2D6C5EBCORCID: /0000-0002-4831-9075/work/33361895http://hdl.handle.net/2164/86893106836engSDG 3 - Good Health and Well-beingflavouringsfood safetyxanthine alkaloidscaffeinetheobromineFGE.49R MedicineRJournal article10.2903/j.efsa.2017.4729154